Have a tiny lamb roast
almost 2 lbs---whats the best way to cook? Think its from the leg--
Slice garlic, insert 6-10 slices, sprinkle with salt, lots of fresh ground pepper, and fresh or dried rosemary, bake at 350 or 400 until it reads 120-125 degrees for rare-ish. Yeoww!
We have an old Farberware countertop griller with a rotisserie. That is our choice for boned lamb leg, small beef roasts, game hens, chickens - It is superb and completely controllable.
They don't make it anymore, I think, but I believe other manufacturers do. Or you can try Ebay.